Peanut Sauce Pasta with Chicken and Broccoli


1 pound whole wheat penne pasta

1 tablespoon olive oil

3 boneless, skinless chicken breast, cut into 1-inch pieces

8 cups frozen broccoli florets

1 1/2 cups cold chicken stock

2 tablespoons cornstarch

6 tablespoons soy sauce

1 tablespoon sesame oil

2 tablespoons white vinegar

2 tablespoons honey

1 teaspoon crushed red pepper (or to taste)

1/2 cup creamy peanut butter


Cook pasta according to package directions. Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 5 to 7 minutes or until chicken is fully cooked and no longer pink in the center. Remove chicken from pan. Meanwhile, prepare broccoli in the microwave according to the package directions.

Mix chicken stock and cornstarch together in a small bowl. Add soy sauce, sesame oil, vinegar, honey, and crushed red pepper; mix well and add peanut butter.

Pour sauce mixture into skillet the chicken was cooked in and heat for 2 to 3 minutes, stirring constantly, or until peanut butter melts, and sauce thickens and bubbles. Mix pasta, sauce, chicken, and broccoli, and stir until sauce evenly coats all the ingredients. Makes 8 servings.